The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-02-08
COOKERY'S ODDS AND ENDS.
Mrs. Ewings Lecture Yesterday on the Prep
aration of Entrees or Little Dishes.

The lesson In cookery yesterday that Mrs
Emma Ewing gave was on Entrees or Little
Dishes" This subject was preceded by alesson
on how to make good coffee. A committee of
five ladies were appointed to test the coffee,
that, in Mrs. Ewing's judgment, was considered
the best, and that made in the lone minute"
favor of the one-minute method, for fine flavor,
which was regarded as more delicate beverage.
but the coffee made after Mrs. Ewing's method
was thought much the stronger. In the one
minute method the coffee Is ground very fine,
and put in the muslin bag in the coffee pot and
the boiling water merely poured over it. Mrs.
Ewing teaches az her method to put cold water
over the coffee, which is coarsely ground, in the
proportion Of one-quarter of pound OF coffee to
two quarts of water, and little Of the white OF
an egg to settle it, and steep for half hour. or
even better, an hour, keeping the vessel closely
covered. The coffee should not be poured from
the vessel it was stepped in into another one to
be served from, as in that way one looses much
of the fine, delicate flavor.
The attention of the class was then called to
the preparation and serving of breasts of chicken
with white sauce The chicken is cooked in the
same manner as that for chicken salad, the
breasts separated lengthwise into halves and ar
ranged on the dish, the points to the center, and
garnished with the yoks of boiled eggs and
mushrooms, and over this is poured a delicate
white sauce made from cream or milk slightly
thickened with paste of -four and butter, and
favored with celery. It was a specimen of art
in cookery, and could not fail to please the most
fastidious of tastes.
Mrs. Ewing then turned to some remnants OF
cold veal which were to be prepared in dish
not suggestive of remnants warmed up" AS
all edibles are Of finer favor when freshly
IL ia <hokH Hoy inn
such as Glove, sage. onion and bay leaf, should
be avoided in the first cooking, but IN prepar-
ing them for the second time something
of the kind is needed. The cold bits
of veal, which were cut into dice, were served
with a white sauce and tomato sauce on the
same dish, not mixed, the tomato sauce being
poured lightly over the other, which made a
very pretty dish and far from seeming warmed
over" Sweet-breads were served with mush-
room sauce. Very delicious mock terrain can
be made Mrs. Ewing said, from sweet breads,
with mushrooms, chicken and hard boiled eggs,
served with brown sauce. In serving sauces
with meats, Mrs. Ewing advises her class to con
slider the relation of the two. White sauces are
more properly served with delicate meats. but a
rich brown sauce with delicate meat is much
more appropriate than delicate sauce with
rich meat. Boiled tongue is very nice with q
tomato sauce and the same sauce is delicious
with broiled mackerel There are three staple
classes of sauces-white, brown and tomato
and great variety are made from these.
There are few dishes reislled more, wher
properly made, says Mrs. Ewing, and few tina,
have been more abused than "hash." The meat
should be finely hashed first, and then the pota
| to- The two should then be put in a stew-pan
| and moistened with a little broth, cream or milk
| and seasoned. Scraps of cold chicken can bs
| put in a baking dish with some chicken gravy OIL
| white sauce, and some rice or mashed potato lief
| from dinner, may be put around the edge of the
| dish, the cook using much high art in decorat
| ing as she pleases, then place in the oven t.
| brown. 1t will make a delicate breakfast o.
supper dish